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Ruth’s Great Northern Chili

~Ruth’s Great Northern Chili~

Who wants a chili with loads of flavor , and a nice little kick for your taste buds?

Well you came to the right place! I have a good one for you today . The combination of cascabel, guajillo,and jalapeno peppers mixed with the smoky richness of the chipotle powder and other spices, makes this a trip to paradise .

Take a walk on the wild side, and don’t be afraid to try new things .

The use of TVP in this recipe was included because when I went to make it the other day I discovered that I only had 2.5 lbs of ground beef and thought I had more , so out of necessity I decided to add some to stretch the recipe , and low and behold it worked out fantastically.

~Ruth’s Great Northern Chili~

Ingredients

2.5 lbs (1.13kg) Lean Ground Beef

2 cups (500mL) Textured Vegetable Protein (TVP) (optional)*

3 medium onions chopped

2 guajillo peppers dried

2 cascabel peppers dried

6 cups (1.5 L) mushrooms sliced thin

2 jalapenos seeded and chopped

1 ½ tsp (7 mL) salt

1 tbsp (15mL) fresh ground black pepper

1 tbsp (15mL) chili pepper flakes

3 tbsp (45L) cumin ground

1 tbsp (15mL) chipotle powder

½ cup (125mL) chili powder

2 28 oz (796mL) cans of diced tomatoes

1 19 oz (540mL) can of chick peas

2 28 oz(796mL) cans of red kidney beans

2 22 oz(680mL) cans of plain tomato sauce no spice

Preparation

Roughly cut the guajillo, and casabel peppers into pieces, and place on dry frying pan over medium high heat. Heat until almost smoking, then remove and let cool. Grind in spice grinder until a fine powder then set aside to be added to the chili .

Brown lean ground beef in a large heavy bottomed pot. Drain all but 2 tbsp of the fat off , remove the meat. Add the onions and jalapenos to the pot . Cook until softened about 5 minutes. Add the meat back to the pot, then add canned tomatoes, sauce, and all spices, stirring well. Add the chick peas , kidney beans, mushrooms and textured vegetable protein, and stir well. Bring to a boil , reduce heat to low , cook for 30 minutes covered.

* TVP® (Textured Vegetable Protein) is made from reduced-fat soy beans and is used to replace or extend ground meats. It is also added to casseroles to add extra flavor and nutrition.